NEW YORK, Aug 15 — To celebrate the full bloom of summer, two of the world’s top mixologists share their best “summer-in-a-glass” cocktail recipes for sipping languidly on a hot day and clinking with friends and loved ones.
Every week throughout the summer, New York mixologist Jim Meehan, the man behind underground speakeasy PDT (short for Please Don’t Tell), and Tony Conigliaro of 69 Colebrooke Row in London will provide two cocktail recipes: one a midweek, post-work, kick-off-your-shoes type cocktail, the other an apéritif or beverage to accompany a sun-soaked meal during those lazy, hazy summer weekends.
This week, Meehan shares his recipe for the classic Peruvian cocktail, the Pisco Sour.
“This cocktail became famous during the 1920s in Californian Victor Morris’ bar in Lima, where he substituted the native brandy for whiskey in the house sour. Nowadays, Peruvians prepare the cocktail in a blender. Most American cocktail bartenders, however, shake the drink once without ice to achieve a frothy consistency and again to dilute and chill the cocktail.” —Jim Meehan
Pisco Sour
2 oz. La Diablada Pisco
0.75 oz. lime kuice
0.75 oz. simple syrup
1 egg white
Add all the ingredients to a cocktail shaker, then shake without ice.
Add ice, then shake again, and strain into a chilled coupe.
Using a dropper add 4 drops of Angostura Bitters, and swirl with two straws.
■ Jim Meehan is the author of The PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy and has edited Mr. Boston’s Bartender Guide and several editions of Food & Wine Magazine’s annual cocktail book. Last year, his underground bar PDT, one of the hottest bars in New York, snagged the award for Outstanding Bar Program at the James Beard Foundation Awards in the US, an event often described as the Oscars of the food world. — AFP/Relaxnews
